THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, April 23, 2016

THICK PEANUT BUTTER CHOCOLATE CHIP COOKIES






THICK PEANUT BUTTER CHOCOLATE CHIP COOKIES

This is one of the better peanut butter cookies I have made!  Large, thick and chunky….a substantial cookie!  I liked them kept in the refrigerator.  Gelatin is not usually required  for cookies.  With my Gluten-Free Bake Mix 2, gelatin is added to the wet ingredients to prevent crumbly outcomes - it binds the various components of the bake mix together.

1/cup sugar-free peanut butter (125 mL)
1/cup unsalted butter (60 mL)
Liquid sweetener to equal 1 cup (250 mL)
  sugar (sucralose or stevia)
2 tbsp powdered erythritol, OR (30 mL)
  3 packets sweetener
1/tsp salt (1 mL)
1 egg
11/cups Gluten-Free Bake Mix 2 (300 mL)
1 tsp baking soda (5 mL)
  (Note - Walmart carries Hershey's sugar-free)

Preheat the oven to 350°F (180°C). 

In food processor, process peanut butter, butter, liquid sweetener, powdered erythritol, OR 3 packets sweetener and salt until smooth.  Add egg; process.  Add Gluten-Free Bake Mix 2 and baking soda; process.  Stir in chocolate chips.  Form 2 tbsp (30 mL) dough into balls and place on ungreased cookie sheet.  Using a fork, press gently across each dough ball once, keeping the cookie nice and thick.  Bake 15 minutes.

Yield:  15 LARGE cookies
1 cookie
162.0 calories
4.1 g protein
12.6 g fat
0.0 g fiber
3.6 g net carbs

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CHICKEN AND MUSHROOMS IN LEMON GARLIC CREAMY SAUCE






CHICKEN AND MUSHROOMS IN LEMON GARLIC CREAMY SAUCE

Incredibly delicious meal.  I loved the substantial tangy sauce  (from the garlic and lemon juice) with all the mushrooms in it.  This is definitely a recipe I look forward to making again soon!  This is a particularly easy recipe too, which makes it even more attractive.  I like easy in case you haven't noticed that before!  Like most people out there, I'm so busy most days that easy, uncomplicated recipes are always most welcome.

2 tbsp bacon fat (30 mL)
3 or 4 large chicken breasts
  (weight: 3.2 lbs; 1.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 tbsp bacon fat (15 mL)
1 lb mushrooms, sliced (0.45 kg)
Light sprinkle of seasoning salt
Lemon Garlic Creamy Sauce:
4 oz regular cream cheese (125 g)
1/cup chopped onion (60 mL)
1 cup chicken stock (250 mL)
1/cup whipping cream (125 mL)
2 tbsp lemon juice (30 mL)
1 tbsp crushed garlic (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/tsp paprika (2 mL)
1/tsp turmeric (2 mL)
1/tsp salt (2 mL)
Chopped parsley for garnish (optional)

Preheat the oven to 375°F (190°C). 

Pound chicken breasts flat to about 1/2 –inch (1.3 cm).  In frying pan, in 1 tbsp (15 mL) bacon fat over medium heat, fry half the chicken breasts 3 minutes on both sides to brown. While cooking, sprinkle with seasoning salt and black pepper, to taste. Repeat with remaining 1 tbsp (15 mL) bacon fat and chicken breasts. Place cooked chicken in 9 x 13-inch (2 L) casserole dish.  In same frying pan in 1 tbsp (15 mL) bacon fat, fry mushrooms until starting to turn brown and sprinkle lightly with your favorite seasoning salt.  Spread over top of the chicken.

In food processor, process cream cheese and onion.  Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, OR arrowroot powder, paprika, turmeric and salt.  Pour into frying pan and bring to boil; reduce sauce until it is as thick as you would like it.  Pour over chicken and mushrooms.  Bake 20 to 30 minutes, depending on the thickness of the chicken breasts.  Cut through the chicken and make sure it is white throughout.  Serve and garnish with chopped parsley, if desired.

Yield:  4 servings
1 serving
698.3 calories
93.8 g protein
29.5 g fat
1.8 g fiber
9.3 g net carbs

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Thursday, April 21, 2016

ZUCCHINI NOODLE, TOMATO AND AVOCADO SALAD



ZUCCHINI NOODLE, TOMATO AND AVOCADO SALAD

A delicious dressing brings out the lovely flavors of this vegetable salad. I decided to leave the skin on my zucchini since they were baby zucchinis and quite tasty...not bitter at all.  The Mozzarella balls add a little something special to this salad; a texture and taste contrast that should not be skipped.  I honestly was skeptical about this salad, but my first bite told me that I loved it!  I will definitely be making this one again!  I found the small zucchini actually worked very well in my spiralizer.  This is the one that I use.  It's a real cheapie, but it works!  CLICK HERE TO SEE MY SPIRALIZER..

2 cups zucchini noodles (500 mL)
2 Roma tomatoes, chopped
1 California avocado
1/cup Mozzarella balls* (125 mL)
Dressing:
3 tbsp lemon juice (45 mL)
2 tbsp olive oil (30 mL)
1 tbsp balsamic vinegar (15 mL)
1 tsp crushed garlic (5 mL)
  (the bottled kind)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp salt (1 mL)

Using a spiralizer, make fine zucchini noodles.  Cut the long strands coarsely by running a knife through them….just to cut them a bit shorter.  Place in medium bowl.  Add the tomatoes.  Peel, seed and chop avocado and add to zucchini and tomatoes. *Use a melon baller to make the Mozzarella balls and then cut them in half.  Add to the vegetables.

Dressing:  In small bowl, combine lemon juice, olive oil, balsamic vinegar, garlic, basil, oregano and salt.  Pour over salad and toss to combine.  Chill until serving time (best made to serve right away or within an hour or two).

Yield:  4 servings
1 serving
220.8 calories
6.1 g protein
19.0 g fat
2.6 g fiber
6.8 g net carbs

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Wednesday, April 20, 2016

CHICKEN AVOCADO SALAD





CHICKEN AVOCADO SALAD

This salad is extra- delicious with the crispy bacon bits on top.  I added it as an after thought and it was a good thought, turns out! I crumbled the very crispy bacon into tiny bits and sprinkled them on top of the salad.  It just took the flavors and texture a little over the top!

How to ripen avocados....after many years (and wasting avocados...shhh!), I figured it out.  Place in a bag or paper bag with an open end in the pantry or cupboard (i.e. a dark place) and wait until they ripen to the point that you can press the avocados and make a very slight indentation with your finger....maybe that's not the right word.  It will give a little under the pressure of your finger. :)  Place in the refrigerator and use when desired.  You could use it in a week or two weeks and it will still be lovely, fresh and green.  Try it!

3 cups diced, cooked chicken (375 mL)
2 California avocados, peeled, seeded and
  chopped
1 red bell pepper, chopped
1 medium Roma tomato, chopped
3 slices bacon, cooked crispy
Dressing:
1/cup mayonnaise (75 mL)
1/cup sour cream (60 mL)
1 tbsp lemon juice (15 mL)
1 tbsp Parmesan cheese (15 mL)
1/tsp crushed garlic (2 mL)
  (the bottled kind is what I used)

1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)

In large bowl, combine chicken, chopped avocados, chopped pepper and tomato.

Dressing:  In small bowl, combine mayonnaise, sour cream, lemon juice, Parmesan cheese, crushed garlic, salt and black pepper.  Pour dressing over chicken mixture and gently toss to combine.  Place in a salad bowl and sprinkle the top with cooked crispy bits of bacon.

Yield:  6 servings
1 serving
316.6 calories
24.5 g protein
21.8 g fat
0.4 g fiber
6.1 g net carbs 

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Tuesday, April 19, 2016

SNICKERDOODLE BLONDIES



SNICKERDOODLE BLONDIES

Delicious if you like cinnamon like I do – these are like brownies without the chocolate and with the flavor of delicious Snickerdoodle holiday cookies. These become more fudgy when chilled and nicer with age.  My husband loved these!  You can experiment with leaving one egg out if you really like this recipe…that will make these blondies even more fudgy in consistency.  The small amount of molasses is used to mimic brown sugar.

1 cup unsalted butter, softened (250 mL)
Liquid sweetener to equal 13/cups (425 mL)
  sugar (like sucralose or stevia)
3 eggs
2 tsp organic molasses (10 mL)
11/tsp vanilla extract (7 mL)
11/tsp unflavored gelatin (7 mL)
21/cups Gluten-Free Bake Mix 2 (click for recipe) (625 mL)
11/tsp baking powder (7 mL)
11/tsp cinnamon (7 mL)
1/tsp salt (2 mL)
Topping:
2 tbsp powdered erythritol (30 mL)
1 tsp cinnamon (5 mL)

Preheat the oven to 350°F (180°C). 

In food processor, process butter, liquid sweetener, eggs, molasses, vanilla extract and gelatin.  In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, cinnamon and salt.  Add to wet ingredients; process.  Turn out into a 9 x 13-inch (23 x 33 cm) baking dish.  Smooth top with back of spoon.  Sprinkle with topping.  Bake 23 to 25 minutes, or until brown around the edges.

Topping:  In small bowl, combine powdered erythritol and cinnamon.

Yield:  36 servings
1 serving
88.7 calories
1.9 g protein
8.0 g fat
0 g fiber
2.1 g net carbs

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Wednesday, April 13, 2016

CINNAMON "APPLE" CREAM DANISH


 Here you can see how I cut the top corners off at a diagonal (use the pieces to patch where necessary).  Actually this particular dough was for making a second one....It was not as flexible, drier and more crumbly....I should have nuked it 20 seconds before starting.  I had allowed the dough to grow cold.  I was in a hurry as my guests were literally at the door; our eldest son and his wife. :)

Just begin giving the filling a warm hug with strips covering it from both sides. Fold up the bottom bit first and tuck it in with the strips closest.

Brushed with egg yolk and ready to go in the oven. 


CINNAMON “APPLE” CREAM DANISH

Our eldest son, Daniel, really appreciated this dessert.  It looks fancy, but it is really easy actually, but the appreciation one gets is worth the little bit of effort.  Each step is easy….just 3 main steps. Did you know you can eat chayotes raw? Chopped pieces are crunchier than an apple, but less flavorful.  Cooked they can take on just about any flavor from the additions that you use. If you would like to use half apple and half chayote… see Helpful Hints below.

Sweet Miracle Dough:
3/cup grated Mozzarella cheese (175 mL)
  (3 oz; 90 g)
1 egg yolk
2 tbsp unsalted butter, melted (30 mL)
1 tsp vanilla extract (5 mL)
11/4 cups Gluten-Free Bake Mix 2 (Click) (300 mL)
Sweetener to equal 1/cup sugar (60 mL)
  (finely powdered, OR liquid concentrate)
1/tsp baking soda (1 mL)
Cream Cheese Filling:
6 oz regular cream cheese (180 g)
Sweetener to equal 1/cup sugar (75 mL)
1 tbsp lemon juice (15 mL)
1 tsp vanilla extract (5 mL)
“Apple” Filling:
1, 12-oz chayote, peeled and chopped* (340 g)  
 {makes about 3/cup to 1 cup (175 – 250 mL) cooked}
  (Some people use peeled, chopped zucchini instead of chayotes for "apple")
1 tbsp butter (15 mL)
1 tbsp lemon juice (15 mL)
Sweetener to equal 1/cup sugar (75 mL)
1/16  tsp salt (0.25 mL)
1 tsp cinnamon (5 mL)
1/tsp vanilla extract (1 mL)
1/tsp lemon extract (1 mL)
Egg Wash:
1 egg yolk

Preheat the oven to 375°F (180°C). 

Sweet Miracle Dough:  In medium bowl, nuke Mozzarella cheese in the microwave oven 1 to 2 minutes until melted.  Add egg yolk, unsalted butter and vanilla extract on top.  Add Gluten-Free Bake Mix 2, sweetener and baking soda.  Stir together with a fork quite well and turn out on a clean cutting board with a dusting of bake mix or almond flour.  Knead until a nice, soft, malleable dough ball forms.

Place the dough ball on parchment or wax paper and roll out with a heavy rolling pin to a 10 x 11-inch (25 x 28 cm) rectangle.  Cut both corners at the top at a diagonal.  Cut two small triangular notches in the bottom of the rectangle about an inch from each corner.  Cut diagonal strips on both sides, leaving enough of a center panel open for the filling.  Place Cream Cheese filling in the center, top with cooked “apples” and fold the top and bottom dough over the filling and then the diagonal dough strips over the filling, trying to enclose all of it nicely.  Brush with egg yolk.  Bake 25 to 28 minutes, or until turning golden brown. Serve warm or at room temperature.

Cream Cheese Filling:  In food processor, process cream cheese, sweetener, lemon juice and vanilla extract until smooth.

“Apple” Filling:  In large pot with boiling water, cook chayote until soft.  In frying pan in 1 tbsp melted butter, stir fry cooked chayote along with lemon juice,  sweetener and salt for a couple of minutes.  Stir in cinnamon, vanilla extract and lemon extract.  Keep stirring for another minute or so over low heat until mixed well.  Taste and add more of any of the above, to taste.  Chayotes literally absorb flavors, having almost none of their own. 

Helpful Hints:  *If you can have a few more carbs, mix the cooked chayote half and half with cooked apple (in casserole dish add water to chopped apple and nuke 2 to 3 minutes, or until tender) – 11.8 g carbs.  Eat the leftover “apple” for breakfast on low-carb pancakes or in a low-carb crepe or on top of plain, sweetened yogurt. Some people have successfully used zucchini in place of chayote squash.

Yield:  6 servings
1 serving
327.3 calories
10.7 g protein
26.6 g fat
1.9 g fiber
8.6 g net carbs 

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MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

Monday, April 11, 2016

MIRACLE DOUGH CHEESY ZUCCHINI QUICHE


Here is how it looked before going in the oven!






MIRACLE DOUGH CHEESY ZUCCHINI QUICHE

Truly one of the best quiche recipes I’ve ever made.  We finished this between my husband and I in 24 hours flat!  So good - even good cold straight out of the refrigerator!  The substantial Miracle Dough crust  is absolutely fantastic with this.  We also used this as a side dish with our meat entree and another fabulous veggie....just made the meal actually.  Great use of zucchini - uses 4 cups!

IMPORTANT TIP:  There is a fine line....5 minutes can make this crust too golden brown.  You want the crust to be a LIGHT golden brown as in the photo above.  Too brown makes the crust a bit harder and a lot less like the crusts we are used to.  It will be fine to eat...just not as nice.  This is case with most of the recipes using MIRACLE DOUGH....do not allow the crust to get too dark.

Miracle Dough:* (GRAIN-FREE version - see below)
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2 (click for recipe) (250 mL)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp granulated garlic powder (1 mL)
Quiche Filling:
2 tbsp bacon fat (30 mL)
4 cups thinly sliced zucchini (1 lb; 0.45 kg)
1/cup chopped onion (125 mL) 
Seasoning salt, to taste
Black pepper, to taste
4 oz cream cheese, softened (125 g)
2 eggs
2 tsp dried parsley (10 mL)
1 tsp crushed garlic – I used the bottled kind (5 mL)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
2 cups grated Mozzarella cheese (500 mL)
1/cup chopped, crispy cooked bacon bits (60 mL)
 
Preheat the oven to 400°F (200°C). 

In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven.   Be careful when removing the bowl with molten cheese. Add melted butter. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Knead a little to form a soft ball.  Place on parchment or wax paper and using a rolling pin, roll dough out to be a bit larger than a 9-inch (23 cm) glass pie dish. If at any time the dough is more difficult to roll out (only happens if dough is allowed to get too cool), nuke about 20 seconds and it should roll out with ease again.  Place dough in pie dish and make a thick edge with the pastry. Cut bits where it is longer with a kitchen scissors and add to places where it is needed (if necessary).  Flute this edge with your fingers to make it look attractive.

In frying pan, in bacon fat, fry zucchini and onion until turning soft.  Sprinkle with seasoning salt and black pepper.  In food processor, process cream cheese.  Add eggs, parsley, garlic, basil, oregano, salt and black pepper; process.  Pour over the vegetables and stir in the Mozzarella cheese.  Pour quiche mixture into the prepared Miracle Dough crust.  Sprinkle with bacon bits.  Bake 25 to 30 minutes in the preheated oven on the lower oven rack, or until the center is set and the crust is a lovely golden brown.  Allow to cool 10 minutes before serving.

*For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.

Yield:  8 to 10 servings
1 serving
401.4/321.1 calories
20.5/16.4 g protein
31.9/25.5 g fat
1.2/0.9 g fiber
6.8/5.5 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me:

https://www.facebook.com/LowCarbingAmongFriends 

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

Friday, April 8, 2016

SUN-DRIED TOMATO BROCCOLI SALAD




SUN-DRIED TOMATO BROCCOLI SALAD

This sweet, tangy salad is sure to become a favorite!  Make this salad an hour or two before serving.  Chill in the refrigerator.  Delicious....this one will be finished in no time flat!

12 oz chopped raw broccoli (340 g)
2/cup chopped sun-dried tomatoes (150 mL)
  (up to 1 tbsp (15 mL) oil)
2/cup diced Cheddar cheese (150 mL)
  (3 oz; 90 g)
2/cup regular mayonnaise (150 mL)
Liquid sweetener to equal  3 tbsp (45 mL)
  sugar, OR use less to taste 
2 tbsp lemon juice (30 mL)
1 tsp apple cider vinegar (5 mL)

In medium bowl, combine broccoli, sun-dried tomatoes and Cheddar cheese.  In small bowl, combine mayonnaise, liquid sweetener, lemon juice and cider vinegar.  Pour the dressing over the salad and toss to combine well.  Refrigerate until serving time.

Yield:  6 servings
1 serving
328.9 calories
9.9 g protein
29.9 g fat
1.4 g fiber
5.6 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

Wednesday, April 6, 2016

CURRIED SHRIMP AND VEGETABLES



CURRIED SHRIMP AND VEGETABLES

A very tasty solution for pre-cooked shrimp.  I will use this recipe again and again through the years - quick, easy and satisfying.  The curry powder acts like a thickener for the sauce.

1 lb precooked, frozen shrimp (0.45 kg)
2 tbsp butter (30 mL)
2 yellow peppers, chopped
1/cup chopped onion (125 mL)
Seasoning salt, to taste
Black pepper, to taste
1 tbsp mild curry powder (15 mL)
1/tsp cornstarch - you may not need this removes 0.25 g carbs per serv.  (2 mL)
3/cup whipping cream (175 mL)
 
In medium bowl under running water from kitchen faucet, thaw shrimp.  Drain and set aside.

In frying pan, in butter and over medium heat, stir fry peppers and onions until turning soft.  Sprinkle with seasoning salt and black pepper and toss to combine.  Stir in curry powder and cornstarch.  Slowly stir in whipping cream and reduce heat to medium low.  Add shrimp and heat sauce and shrimp together, removing from heat before shrimp shrivel and get smaller.  Serve.

Yield:  4 servings
1 serving
292.5 calories
25.1 g protein
16.7 g fat
1.8 g fiber
9.0 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me: